The Cut -
These patties were born ready! Well, for the skillet that is. This is a classic breakfast sausage that is seasoned with sage, , red pepper, black pepper, and brown sugar. Since our pigs have the freedom and opportunity to use their muscles in the woods, the meat develops a deep, incredible taste.
The Preparation -
Cook this sausage patty up in a hot pan until golden brown. Pair with an egg and biscuit for an All American breakfast sandwich.
The Location -
We grab our pork sausage from a number of different places on the hog. The first off is "trim" - which is a term used for the trimmings on more select cuts like chops and bacon. After that we grab some fat from the hogs back - and then add in shoulder, picnic, ham, cheek, and shank!
